For orange root lovers, how to store carrots in the refrigerator to preserve their beneficial properties? Korean marinated vegetable with funcheza. Korean marinated beans
Which carrot is better to choose long-term storage:
- The fruits must be sufficiently mature.
- No signs of rot, no damage or disease.
- The coarser the carrot, the longer it will keep.
- Well dried, without excess moisture.
- Suitable variety.
- It is better to exclude small fruits, they are more prone to withering.
Reference! It is also worth paying attention, it is not advisable to dig up carrots in wet rainy weather, otherwise it will be difficult to dry it.
Suitable varieties
It is necessary to choose the most suitable varieties:
Which varieties are suitable for storage for the whole winter are described in detail in.
How long can you save?
There are several optimal ones during the winter. But there are conditions that must be met with any of them:
- air temperature from 0 °C to +5 °C (about required temperature air for long storage carrots are described in detail);
- air humidity within 85-95%;
- minimal air circulation in the room.
Bulk in a cellar or pit
This method is the oldest and simplest, but crop losses when using it can be quite serious. In order to avoid this, it is worth taking care of ventilation, insulation, protection from groundwater in advance, the cellar should not freeze and get damp.
On the floor where vegetables will be laid out, it is necessary to lay boards or burlap. From time to time it is worth sorting out and throwing out rotten carrots. By choosing this method, carrots can be stored for 7 to 9 months.
Learn about storing carrots in the cellar.
In sand
This method is considered one of the most effective. For storage, do the following:
- Take wooden boxes without holes with a volume of 40-60 liters.
- Clean and dry sand (about 5 cm) or sawdust, necessarily coniferous (they contain essential oils, preventing the formation of rot and fungus).
- Then carrots are laid out on top in one layer, and sprinkled with the same sand or sawdust.
In this way, you can lay as many layers as the height of the box allows, and cover tightly with a lid. Carrots can be stored in sand for 7 to 9 months, but in sawdust for up to a year.
In open boxes and baskets
- For this method, you will need to prepare a clay solution that resembles sour cream in consistency.
- Dip each carrot in the solution and leave to dry in a draft for 1.5-2 days, until the clay turns into a hard shell that provides protection.
After this procedure, carrots can be placed in a basket or wooden box. Thanks to the protective layer of clay, carrots can be stored for up to a year.
On the balcony
For residents of city apartments, it will also not be difficult to preserve the harvest of carrots (read on how to store carrots in an apartment). For this, a balcony or loggia is perfect. The most suitable option for such storage will be the same boxes with sand or sawdust.
If the balcony or loggia is not sufficiently insulated, the crop boxes should be covered with an old blanket or other warm clothes to prevent the fruit from freezing. Observing all the conditions, carrots can lie on the balcony from 5 to 7 months.
Read more about storing carrots on the balcony in.
In the refrigerator in bags
Before sending carrots for storage in the refrigerator, you need:
- Carrots should be washed (about whether carrots should be washed before storage is described in).
- Dry thoroughly.
- Put on the bottom shelf of the refrigerator in an open container. This is necessary in order to avoid the appearance of condensate, which can lead to rotting of the product.
After that, arrange the carrots in bags of 4-5 pieces, tie tightly and place in the storage compartment. fresh vegetables. Unfortunately, carrots are not stored in the refrigerator for so long, only 2-2.5 months.
You can read about the secrets of storing carrots in the refrigerator.
Coniferous sawdust or clay mortar
The shelf life of carrots depends on the storage method chosen. The maximum term is 1 year. You can achieve this result by choosing one of the most time-consuming methods: in coniferous sawdust or clay mortar.
In order to achieve minimum losses when storing the crop, it is worth choosing unsprouted carrots, without any mechanical damage that can lead to rotting. By following all these rules, you can achieve a high safety of the crop.
Seed shelf life
As well as preserving your crop, it is important to know how to store carrot seeds and what their shelf life is. Experienced summer residents believe that the maximum period can be considered 2 years. But best of all, to increase germination, it is worth using last year's seeds.
Recipe
When all the necessary procedures related to ensuring the storage of carrots are completed, you can start cooking it. many delicious and healthy meals impossible to imagine without the use of carrots.
One of the most common cooking recipes has become a Korean-style carrot appetizer. Carrots are prepared from chopped in a special way:
- Rubbed on a grater with thin strips) of fresh carrots.
- Vinegar is added.
- Hot red pepper.
- Salt and sugar to taste.
- All this is poured with hot sunflower oil.
- Some recipes also use garlic.
Attention! It is better to insist on such an appetizer for at least a day. Due to the fact that this salad does not include any perishable product, and vinegar also acts as a preservative, then the shelf life and shelf life of Korean-style carrots in the refrigerator in a container is up to two weeks.
In order to choose the most convenient option for storing carrot crops, you should rely on such factors. Factors needed to store carrots:
- variety, humidity and temperature of the room where the vegetables will be stored;
- degree of maturity;
- what weather was the harvest.
Subject to all necessary conditions and considering everything possible factors, it is possible to achieve minimum losses at .
Korean salads are distinguished by their dressings, use fragrant spices And original recipes transmitted by generations. Try to open familiar products on the other side.
Carrot in Korean
Ingredients: carrots, garlic, spices, sugar, salt, vinegar 9%, vegetable oil, preservatives (E211, E202).
The nutritional value in 100 g of the product: proteins - 1.2 g; fats - 7g; carbohydrates - 10.7 g.
Energy value: 110.5 kcal
Asparagus with carrots in Korean
Compound:
Nutritional value per 100g of product:
Energy value:
Storage conditions: 5 days at t +2..+6 o C
Assorted vegetables in Korean
Ingredients: cabbage, carrots, fresh cucumbers, bell peppers, garlic, parsley (herbs), spices, sugar, salt, vinegar 9%, vegetable oil, preservatives (E211, E202).
Nutritional value per 100g of the product: proteins - 1.6g; fats - 6.5 g; carbohydrates - 6.7 g.
Energy value: 91.8
Storage conditions: 5 days at t +2..+6 o C
Korean-style fried marinated eggplant
Ingredients: dried eggplant, fried onion (fresh onion, refined deodorized sunflower oil), fresh bell pepper, fresh tomatoes, refined deodorized sunflower oil, parsley, fresh garlic, salt, spices (ground coriander, ground red pepper (sweet, acute)), preservatives (E211, E202).
Nutritional value per 100g of the product: proteins - 3.4 g; fats - 6.5 g; carbohydrates - 10.6 g
Energy value - 115 kcal / 480 kJ.
Storage conditions: Store at temperatures from plus 2 to plus 6 o C and relative humidity not more than 75%.
Korean pickled cabbage
Ingredients: fresh white cabbage, fresh carrots, refined deodorized sunflower oil, salt, acidity regulator acetic acid, fresh garlic, spices (turmeric, ground coriander), preservatives (E211, E202), sweetener aspasvit 185 (sweeteners E952, E954)
Korean pickled cabbage with carrots
Ingredients: fresh white cabbage, fresh carrots, refined deodorized sunflower oil, salt, acidity regulator acetic acid, fresh garlic, spices (turmeric, ground coriander), preservatives (E211, E202), sweetener aspasvit 185 (sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Nutritional value per 100g of the product: proteins - 1.4 g; fats - 6.5 g; carbohydrates - 6.4 g. Energy value - 90 kcal / 380 kJ.
Korean marinated carrot with mushrooms
Ingredients: fresh carrots, canned honey mushrooms (honey mushrooms, drinking water, salt, acidity regulator ( lemon acid)), fresh onion, fresh garlic, acidity regulator acetic acid, fresh bell pepper, refined deodorized sunflower oil, salt, spices (ground coriander, ground red pepper (sweet, spicy)), preservatives (E211, E202), sweetener aspasvit 185 (sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Nutritional value per 100g of the product: proteins - 9.2 g; fats - 7.8 g; carbohydrates - 5.1 g. Energy value - 127 kcal / 530 kJ.
Carrots with squid marinated in Korean
Ingredients: fresh carrots, boiled squids, refined deodorized sunflower oil, salt, fresh garlic, sesame seeds, parsley, acidity regulator acetic acid, spices (ground coriander, ground red pepper (sweet, spicy)), preservatives (E211, E202) , sweetener aspasvit 185 (sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Nutritional value per 100g of the product: proteins - 6.3 g; fats - 7 g; carbohydrates - 6.8 g. Energy value - 115 kcal / 480 kJ.
Korean marinated seaweed
Compound: sea kale dried, fresh carrots, refined deodorized sunflower oil, fresh onion, salt, acidity regulator acetic acid, spices (ground coriander, ground red pepper (sweet, hot)), preservatives (E211, E202), sweetener aspasvit 185 (sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Nutritional value per 100g of the product: proteins - 1g; fats - 7.5 g; carbohydrates - 6.9 g. Energy value - 100 kcal / 420 kJ.
Sautéed Eggplant with Carrots Marinated in Korean
Ingredients: fried eggplant (fresh eggplant, refined deodorized sunflower oil), marinated carrots (fresh carrots, refined deodorized sunflower oil, salt, fresh garlic, acidity regulator, acetic acid, spices (ground coriander, ground red pepper (sweet, spicy)), preservatives (E211, E202), sweetener aspasvit 185 (sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Korean marinated asparagus
Compound: soy asparagus(soybeans, drinking water), refined deodorized sunflower oil, fresh garlic, sesame seeds, salt, ground coriander, preservatives (E211, E202), flavor and aroma enhancer E621.
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Nutritional value per 100g of the product: proteins - 0.8 g; fats - 7.5 g; carbohydrates - 7.1 g. Energy value - 100 kcal / 420 kJ.
Korean marinated beans
Composition: Green green beans frozen, fresh carrots, fresh bell peppers, refined deodorized sunflower oil, salt, parsley, fresh garlic, acidity regulator acetic acid, spices (ground red pepper (sweet, hot)), preservatives (E211, E202), sweetener aspasvit 185 ( sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Nutritional value per 100 g of the product: proteins - 1.7 g; fats - 4.8 g; carbohydrates - 6 g. Energy value - 75 kcal / 315 kJ.
Ingredients: rice noodles "funcheza" (rice flour, corn starch, water), fresh carrots, fresh cucumbers, fresh Bulgarian pepper, refined deodorized sunflower oil, parsley, fresh garlic, salt, spices (ground coriander, ground red pepper (sweet, spicy)), acidity regulator acetic acid, preservatives (E211 , E202), flavor and aroma enhancer E621, sweetener aspasvit 185 (sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Korean marinated vegetable with funcheza
Ingredients: rice noodles "funcheza" (golden beans, green peas, starch (potato, corn), fresh carrots, fresh cucumbers, fresh bell peppers, refined deodorized sunflower oil, parsley, fresh garlic, salt, spices (ground coriander, pepper ground red (sweet, spicy)), acidity regulator acetic acid, preservatives (E211, E202), flavor and aroma enhancer E621, sweetener aspasvit 185 (sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Shelf life: 5 days, subject to storage conditions.
Nutritional value per 100g of the product: proteins - 8.1 g; fats - 7.6 g; carbohydrates - 4 g. Energy value - 117 kcal / 490 kJ.
Eggplant hee marinated in Korean style
Ingredients: dried eggplant, fresh carrots, fresh onion, fresh bell pepper, refined deodorized sunflower oil, salt, fresh garlic, parsley, spices (ground coriander, ground red pepper (sweet, spicy)), acidity regulator acetic acid, preservatives (E 211, E202), sweetener aspasvit 185 (sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Nutritional value per 100g of the product: proteins - 3.4 g; fats - 6.5 g; carbohydrates - 10.6 g. Energy value - 115 kcal / 480 kJ.
Korean marinated champignon mushrooms
Ingredients: canned champignon mushrooms (champignon mushrooms, drinking water, salt, acidity regulator (citric acid)), fresh onion, fresh bell pepper, refined deodorized sunflower oil, salt, fresh garlic, acidity regulator acetic acid, parsley, sesame seeds , ground coriander, preservatives (E211, E202), sweetener aspasvit 185 (sweeteners E952, E954).
Storage conditions: Store at temperatures from plus 2 to plus 6 ° C and relative humidity not more than 75%.
Nutritional value per 100g of the product: proteins - 9.1 g; fats - 7.5 g; carbohydrates - 6.8 g. Energy value - 131 kcal / 550 kJ.J.
It is hard to imagine a feast that would not have had the famous Korean carrot. Since I found her recipe, I don't buy it anymore. It costs, you see, not cheap, and the expiration date and method of storage are doubtful. So I am sharing the recipe.
Let's start preparing the snack by choosing the right carrots. It should be, preferably, large, bright orange and sweet. Rinse thoroughly one kilogram of carrots. Grate it on a Korean carrot grater. It is inexpensive, and you can find it in any store that sells all sorts of things for the home and kitchen.
Seasoning is ready. Of course, you can buy ready-made, but I prefer to make it myself, because having bought ready-made, we get not quite what we expected: either it is not sharp enough, or too much, and there are plenty of flavor enhancers in such seasonings.
So, mix spices: black pepper, paprika, salt, sugar, coriander, cloves and pour into carrots. Squeeze the garlic and mix well.
Add vinegar and mix again.
Sunflower oil is well heated in a frying pan.
Gently pour the hot oil into the carrot (it will sizzle) and quickly mix, cover with a lid.
Some housewives are hesitant to self-cooking carrots in Korean, preferring to buy ready salad in the supermarket. And absolutely in vain.
Let's open a little secret - Korean-style carrots are not traditional Korean dish. Moreover, the indigenous people of Korea have no idea about him. This salad owes its appearance to Korean emigrants, who replaced the main ingredient in Chinese cabbage salad with carrots.
The modified Korean salad was very fond of the inhabitants of the Soviet and post-Soviet space, and now this appetizer feels confident not only on holiday tables, but also became almost a part of many.
Base preparation
The basis of this salad is, as the name suggests, carrots. This is where the cooking process begins. Having selected 1 kg of juicy fresh carrots, wash and peel it thoroughly, then grate it on a special grater, it is called just that - a Korean carrot grater.
After rubbing the carrots, do not forget to squeeze them well, otherwise the salad from it will turn out to be watery and tasteless.
Add 1 tablespoon of sugar, 2 teaspoons of salt and 3 tablespoons of 9% vinegar to the chopped carrots, then mix thoroughly with your hands.
Amount of ground red hot pepper, which you need to add to the salad, determine for yourself, based on your own taste preferences. It is recommended to start with 1/2 teaspoon, adding more as needed.
Final part
Carrot in Korean is impossible without vegetable oil. It does not have to be - you can use olive, corn or cottonseed.
Pour 100 ml of vegetable oil into the pan, heat it well.
How not to overdo it and not bring the oil to a boiling state, in which carcinogens that are harmful to health are formed in it? Very simple! Throw a regular match into the oil and put the pan on the fire. As soon as the match in oil flares up, immediately remove the pan from the heat.
Many, in order to give the oil a special flavor, fry a coarsely chopped onion or garlic cloves in it, which are then removed from the oil.
By the way, do you know what explains the pronounced taste of store lettuce? By adding the well-known flavor enhancer monosodium glutamate E621.
Watering the carrots with heated oil, mix and only after that add black allspice and a few cloves of garlic passed through the press.
If you do it ahead of time, the pepper from the impact high temperature will lose its aroma, and the garlic will turn into a not very attractive shade of bluish-green.
When the Korean-style carrots have cooled down, taste them and, if necessary, add salt.
Give ready meal insist on room temperature and then send it to the refrigerator. Shelf life Korean salad from carrots in a tightly closed container is from 10 to 15 days.
Enjoy your meal!
Carrot said with dignity:
I have a lot of merit!
I have a special vitamin
essential carotene.
So that the skin is velvet,
so that blindness does not fail,
I will always remain in value
Everyone needs me, trust me!
Each housewife can boast in her kitchen of a bright beauty who is waiting for her participation in almost every dish, rewarding him with a whole storehouse of vitamins and useful substances! eat both raw and thermally processed! sweet taste And invaluable benefit even toddlers are attracted! But how to properly store this beauty in order to preserve all its virtues and unique taste?!
| type of carrot | storage temperature | shelf life |
|---|---|---|
| carrot | 0 - +1°C | 4-6 months |
| carrot | +2 - +5 °С | 2-3 months |
| carrot in Korean | 0 - +5 °C | 14-20 days |
